When I first began working back-of-house as a stage back in 2008, the staff meals would always contain meat. At the time, I was a vegetarian, and so the sous chef would prepare me a simple alternative – a thick slice of bread toasted on the stove topped with summer vegetables and a gooey mass of burrata cheese. It was my first encounter with the luscious cheese and it sustained me everyday for the all the months that I cooked there.
Seven years later, burrata has found its way into the mainstream and my love for it is far from over. While I continue to eat it whenever possible, I was stoked to discover that there was a class where I could also learn how to make it!
The class, spearheaded by the discovery platform Sosh and hosted by Precita Park Café, was a fun, intimate evening of getting your hands dirty and learning how easy – and subsequently how difficult – making burrata can be. Let me tell you that while I thought mixing in hot milk and curds was a cinch, actually forming the casing to enclose the creamy filling was whey more challenging than I thought! Mine looked far from professional, but it at least still tasted delicious.
In between instruction from the café chefs, everyone was served dishes that showcased different types of cheeses, even finishing with dessert so that by the end, we took home our burrata balls of joy with a full stomach.
With the cheese-making + killer entrees + wine, this is a great way to spend a few hours – you can still sign up for the July class through Sosh, so check it out!